Turkey Noodle Casserole – Easiest Recipe Ever: This flavorful turkey noodle casserole comes together in less than 30 minutes! Not only is this a fantastic way to use up Thanksgiving leftovers, but it also makes a cozy dinner any time of year!
If you’re anything like me, you’re thinking about how your family can get by on cranberry sauce and no-bake cookies throughout the busy Christmas season.
There is still dinner to be served. And with that, I present to you this fantastic and delectable cheesy casserole that you can make with the leftovers from Thanksgiving. This will be the ideal dish to use up any leftovers from your turkey breast recipe or if you are brining a full turkey this year.
Turkey Noodle Casserole – Easiest Recipe Ever
Ingredients
- 8 ounces egg noodles (or 6 cups noodles) cooked in chicken stock, reserve one cup cooking liquid before draining
- 3 tablespoons unsalted butter
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup milk I used skim
- 1 teaspoons dried thyme
- 1 teaspoons dried sage
- salt and pepper to taste
- 2 cups cooked turkey
- 2 cups shredded cheddar divided
Instructions
Set the oven temperature to 425 degrees. Grease a three-quart casserole dish and keep it aside.
Cook the pasta for two minutes less than the package calls for in chicken stock. Drain and set aside noodles, reserving 1 cup of the cooking liquid.
In a large stock pot, melt the butter over medium-low heat. Cook the garlic in the pan for about 30 seconds after adding it.
To make a paste, add the flour to the pan and stir. Add the chicken stock that was set aside very slowly. One tablespoon of the saved 1 cup stock stock should be added at a time, and each addition should be delayed until the last piece of stock has been fully incorporated. Finally, pour in the milk. The entire process should take about 3 to 5 minutes and result in a nice creamy sauce.
Stir in the sage and thyme after adding all of the milk. Next, add salt and pepper to taste. Add a cup of the cheese and stir. Next, mix in the cooked noodles, frozen veggies, and turkey. After filling the casserole dish with oil, sprinkle the remaining cup of cheese on top.
Bake until the top cheese starts to bubble, 15 to 20 minutes.
- Serving: 1.5cups Calories: 531kcal (27%)
- Carbohydrates: 45g (15%)
- Protein: 32g (64%)
- Fat: 24g (37%)
- Saturated Fat: 12g (75%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 24g
- Cholesterol: 132mg (44%)
- Sodium: 601mg (26%)
- Potassium: 224mg (6%)
- Fiber: 4g (17%)
- Sugar: 9g (10%)
- Vitamin A: 132IU (3%)
- Vitamin C: 15mg (18%)
- Calcium: 281mg (28%)
- Iron: 18mg (100%)
HOW TO MAKE AHEAD
This is a great casserole to make the night before. Get all the way to the step of baking, and then wrap tightly and put in the refrigerator.
Add 5 minutes to your baking time.
You could also freeze this by wrapping it three times and putting in the freezer. Freeze for up to 3 months.
Add 15 minutes to your baking time if you take it right from the freezer.
Note:
If you want to freeze this and put it right from the freezer to the hot preheated one, use a disposable casserole dish for freezing and baking. This way you won’t crack your ceramic one.
